Herbed Olive and Double Tomato Summer Pasta Salad

Ingredients You Need

• 2 quarts (8 cups) multi-grain penne pasta, uncooked

• 3/4 cup extra virgin olive oil

• 1/2 cup white balsamic vinegar or white wine vinegar

• 3 tablespoons Dijon mustard

• 2 teaspoons freshly ground black pepper

• 1 quart (4 cups) Lindsay® Black Ripe Pitted Olives

• 1 quart (4 cups) halved cherry tomatoes

• 1 quart (4 cups) halved yellow cherry tomatoes

• 8 oz. (2 cups) crumbled goat cheese

• 1 cup chopped mixed fresh herbs such as chives, parsley and basil

Cooking Directions

1. Cook pasta according to package directions. Drain; rinse with cold water and drain well.

2. Meanwhile, in a very large bowl whisk together oil, vinegar, mustard and pepper until well blended. Add remaining ingredients and pasta; toss well.

3. Refrigerate at least 1 hour for flavors to blend.